Author: Aura@admin

Here is the recipe for The Best Easy Low Carb Keto Green Bean Casserole. The green beans are perfectly cooked and the casserole is made from wholesome ingredients.

Ingredients:

• 2 cups of fresh uncooked trimmed green beans.

Creamy Vegan Cheese Sauce
• 3 ounces onion, minced
• 1 clove garlic, minced
• 1 tablespoon minced parsley
• 1 teaspoon lemon zest
• 6 ounces softened vegan cream cheese,
• 3 ounces grated vegan cheddar cheese,
• 1 teaspoon Worcestershire sauce
• 1 1/2 teaspoons Dijon mustard
• 3/4 cup unsalted vegetable stock
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Topping
• 1/8 teaspoon granulated garlic
• 1/8 teaspoon salt
• 1-2 teaspoons olive oil

Instructions:

Preparation
• Preheat oven to 350 and position the rack in the
middle of the oven. 8×8 oven proof casserole dish.
• Cook green beans to your liking in a microwaveable
bowl with 2 tablespoons of water, cover them, and
steam them on high power for 4-5 minutes, uncover,
check and drain excess water. Place the green beans
into a large bowl.
• Mince the onion, garlic, and parsley, keeping them
separate and zest the lemon.

Creamy Cheese Sauce
• Heat a large skillet over medium high heat. Add the
minced onion and saute until translucent – about 2-3
minutes. Then add the garlic and saute for 1-2
minutes until soft. Turn the heat down to medium and
add the parsley, lemon zest. Add the softened vegan
cream cheese and break it up in the pan so that it
melts more easily. Add the vegetable stock little by
little and whisk to combine until the cream cheese has
melted. Turn the heat to medium-low and let the
sauce bubble a little to combine flavors and thicken
slightly. Add the vegan cheddar cheese,
Worcestershire sauce, Dijon mustard, salt and pepper.
Whisk and taste to adjust seasoning.

Assemble
• Pour the sauce into the bowl with the green beans and
stir together. Pour the green bean mixture into the
baking dish.

Top
• Add 1/8 teaspoon granulated garlic and 1/8 teaspoon
salt. Then, add 1-2 teaspoons of olive oil and mix
together with your fingers. Sprinkle over the casserole.

Bake
• Put the green bean casserole in the oven and
bake for 15-20 minutes or until bubbly around the
sides.

Here is the recipe for Avocado, Smoked Salmon and Pecan salad. A super-easy and intricate side salad packed with luxurious flavour and texture.

Ingredients:

• 8 slices smoked Salmon, thin
• 3 avocados
• 1 tbsp lime rind, finely grated
• 1/3 cup lime juice
• 1/4 cup extra virgin olive oil
• 1 cup fresh coriander leaves
• 1 cup fresh flat-leaf parsley leaves
• 2/3 cup pecans, toasted, roughly chopped
• 2 long red chillies, seeded, finely chopped

Instructions:

Heat a large frying pan over high heat.
Add salmon . Cook for 2 minutes each side or until golden and crisp. Drain on paper towel. Break up into pieces.

Peel and quarter avocados . Place in a bowl. Add lime rind , juice and oil . Season with salt and pepper. Toss gently to coat.

Arrange avocado in a serving bowl. Add Salmon, coriander , parsley , pecans and chilli . Serve.

Here is the recipe for Keto avocado smoothie with coconut milk, ginger, and turmeric.

Ingredients:

• 1/2 an avocado
• 1 cup of coconut milk
• 1/4 cup of almond milk
• 1 tsp of freshly grated ginger
• 1/2 tsp of turmeric
• 2 table spoon of EatGoodFeelGood Coconut-Vanilla
Smoothie Powder
• 1 tsp of lemon or lime juice (or more to taste)
• 1 cup of crushed ice

Here is a recipe for Pumpkin Pie Chia Pudding –
(Paleo, Keto, Low Carb, Dairy-Free). This pumpkin pie chia pudding it’s extremely delicious, easy to make, and tastes exactly like pumpkin pie filling. Enjoy a super creamy, thick, naturally gluten-free chia pudding with pumpkin and spices. It’s also refined-sugar free and low carb nutritious treat that’s perfect for a fall breakfast or snack.

Ingredients: (12 servings)

• Pumpkin puree
• Coconut milk, room temperature
• Almond milk
• Mapple syrup
• Pumpkin pie spice
• Vanilla extract
• Sea salt
• Chia seeds

Instructions

Combine all the ingredients in a medium bowl and place it in the refrigerator. Stir form time to time to avoid big chia clumps. Let the pumpkin pudding set overnight or for at least 3-4 hours.

In a blender, add all the ingredients and pulse until well combined. Divide between 4 serving jars and refrigerate overnight. Sprinkle with cinnamon and enjoy!

Here is a recipe fpr Healthy Halloween Treats: Marbled Chocolate Pumpkin Muffins. Incredibly fluffy marbled chocolate pumpkin muffins swirled with pumpkin spice batter and double chocolate batter. These healthy chocolate pumpkin muffins are naturally sweetened, made with wholesome ingredients and make the perfect snack or healthier treat.

Ingredients: (12 servings)

• 1 cup pumpkin puree
• 1/2 cup pure maple syrup
• 2 large eggs, at room temperature
• 1/4 cup unsweetened almond milk (or milk of choice)
• 1 teaspoon vanilla extract
• 1 1/2 cups almond flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/2 teaspoon salt
• 1/4 cup coconut oil, melted and cooled (or sub
melted butter or vegan butter)
• 1/4 cup unsweetened cocoa powder
• 1/2 cup chocolate chips, divided

Instructions

Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the inside of the liners with nonstick cooking spray.

In a large bowl, mix together pumpkin, maple syrup, eggs, almond milk and vanilla extract.

Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the inside of the liners with nonstick cooking spray.
In a large bowl, mix together pumpkin, maple syrup, eggs, almond milk and vanilla extract. Add dry ingredients to wet ingredients and mix until just combined. Next, stir in melted coconut oil.

Divide batter in half; adding half of the batter to a seperate medium bowl. Stir in cocoa powder and ¼ cup chocolate chips into one of the batters, mixing until just combined.

First spoon a less less than 1 tablespoon of the pumpkin batter into each muffin liner and then spoon 1 tablespoon chocolate batter on top. Repeat until all of your muffin batter is gone.

Swirl the batters together with a knife, just about 3-4 times. Don’t go crazy or the batter won’t look nice and swirled. Gently shake your muffin pan back and forth just a few times to even out the batter. Top batter with remaining chocolate chips.

Bake for 20-25 minutes until a tester comes out clean. Mine were perfect at 22 minutes. Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling.

Thanksgiving is a beautiful time for friends and family. It’s one of my favourite holidays, because of how much the day opens our hearts. Here is an easy Sweet Potato Casserole recipe on this Thanksgiving Day. Enjoy this vegan casserole and make your guests smile.

Ingredients

6 to 8 servings

For the Tofu and Marinade

• ½ pound firm tofu
• 5 large sweet potatoes
• 1 tablespoon extra-virgin olive oil, more for drizzling
• 1 1/4 cup almond milk, more if necessary
• 1 teaspoon ground ginger
• 3/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh sage leaves

Crumble Topping

• 2/3 cup whole rolled oats
• 1/2 cup pecans, more for garnish
• 1/2 cup walnuts, more for garnish
• 1 garlic clove
• 1 tablespoon plus 1 teaspoon maple syrup
• 2 tablespoon extra-virgin olive oil
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon minced fresh rosemary
• 1 1/2 teaspoons sea salt
• 1/4 teaspoon black pepper

Instructions

Preheat the oven to 425°F. Line a baking sheet with foil and brush an 9×13-inch baking dish with olive oil.

Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.

Make the crumble topping: In a food processor, place the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, and salt and pulse until just combined. Remove and set aside.

Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, almond milk, ginger, salt, and pepper and process to combine. Spread the mixture into the baking dish.

Sprinkle with the crumble topping, additional nuts, and sage. Drizzle with olive oil and bake 20 minutes or until the topping is browned and crisp.

Here is a healthy & tasty recipe for Spinach and Tofu Salad.

Ingredients

4 to 6 servings

For the Tofu and Marinade

• ½ pound firm tofu
• ¼ cup soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice wine vinegar
• 1 tablespoon sake
• 1 tablespoon brown sugar
• 1 teaspoon grated ginger
• Pinch of cayenne

For the Salad

• 8 ounces medium spinach leaves
• 2 tablespoons lime or lemon juice
• 2 teaspoons brown sugar
• 1 tablespoon toasted sesame oil
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 2 tablespoons white or red miso
• ½ teaspoon grated garlic (from about 2 to 3 cloves)
• 1 teaspoon grated ginger
(from a peeled 1-inch piece)
• 1 cup chopped cucumber
• 1 cup thinly sliced daikon radish
• 1 cup frozen edamame, thawed
• 1 teaspoon sesame seeds
• 2 tablespoons pumpkin seeds
• 2 tablespoons roasted peanuts
• Pinch of kosher salt or flaky sea salt

Instructions

Heat oven to 375 degrees. Slice tofu into 1-inch-by-2-inch pieces about ¼-inch thick and place in a deep bowl or on a platter.

Make the marinade: In a medium bowl, whisk together soy sauce, sesame oil, vinegar, sake, brown sugar, ginger and cayenne. Pour marinade over tofu slices to coat well. Leave in marinade for at least 15 minutes. (You may marinate the tofu up to 24 hours in advance.)

While the tofu marinates, pick over spinach leaves and remove any tough stems. Swish the spinach in a deep bowl of cold water. Lift leaves from water into a colander. If you see any sand in the water, repeat up to 3 times, using fresh water each time. Drain well and dry spinach, then wrap in a kitchen towel and refrigerate until ready to use. (You may wash the spinach up to 24 hours in advance.)

Make the dressing: In a small bowl, whisk together lime juice, brown sugar, sesame oil, vegetable oil, soy sauce, miso, garlic and ginger.

Line a baking sheet with parchment paper, and arrange the tofu pieces in a single layer. Spoon remaining marinade over tofu. Bake, uncovered, for 15 to 20 minutes, until slightly crisped. Remove and leave at room temperature.

To make the salad, arrange spinach in a low, wide salad bowl or on a deep platter. Scatter cucumber, daikon and edamame over spinach, then sprinkle with sesame seeds, pumpkin seeds and peanuts. Tuck slices of tofu here and there.

Sprinkle a pinch of salt over everything, then drizzle salad with dressing and serve.

Here is a quick & easy recipe for Keto Tuna Salad Lettuce Wraps. Healthy tuna salad made with flaky canned tuna, greek yogurt, and eggs. Low in carbs, so easy to make, and keto-friendly. They are perfect to serve as a light lunch or as appetizers for a get-together.

Ingredients

• Serves 8 People
• 2 cans Albacore Tuna (no mercury) (drained and
flaked) 5-6 oz each
• 1/4 small Red onion finely chopped
• 4-5 Radishes finely chopped
• 4 large Eggs
• 1/4 cup Plain Greek Yogurt
• 1 tbsp. Mustard
• 3 tbsp. Freshly Chopped Dill Weed
• Kosher salt to taste
• Freshly ground black pepper to taste

Instructions

Bring a pot of water to a boil over medium-high heat. Carefully add the eggs and bring the water to a full rolling boil. Once it starts to boil, immediately remove the pot from the heat. Let the eggs stand in hot water for about 15 minutes. After 15 minutes, drain the water and let the eggs sit in an ice bath for 5 minutes before peeling.

Remove the shells and coarsely chopped the eggs, set aside. In a large mixing bowl, add tuna, onion, radishes, chopped eggs, yogurt, mustard, and dill weed. Season with some salt and pepper. Stir until well combined. Serve the salad in lettuce wraps and

Here is a quick & easy recipe for bright and fun to eat Raspberry Yogurt Smoothie for a flavorful and nutritional breakfast!

Ingredients

• 1 cup low-fat vanilla yogurt
• 2 tablespoon of EatGoodFeelGood Chocolate
Raspberry Protein Smoothie Powder
• 1 cup frozen raspberries
• 2/3 cup light coconut milk
• 1 cup ice (about 12 cubes)

Instructions

Blend all ingredients in a blender until smooth. Serve immediately and enjoy.

Here is a quick & easy recipe for bright and fun to eat Raspberry Coconut Smoothie Bowl for a flavorful and nutritional breakfast!

Ingredients

• 2 cups frozen raspberries
• 3-4 tablespoon of EatGoodFeelGood Chocolate
Raspberry Protein Smoothie Powder
• 1/2 frozen banana
• 2/3 cup light coconut milk
• 1 tablespoon chia seeds

Optional garnishes: shredded coconut, shaved dark chocolate, hazelnuts,

Instructions

Puree the raspberries, banana, coconut milk and chia seeds in a blender until smooth. The mixture will be very thick and you will need to push the ingredients down to get the blender going. If needed, add a little more coconut milk to get the blender going. Garnish with shredded coconut, shaved dark chocolate, hazelnuts. Enjoy!